Karen Rogers, Founder and Director
Food philosophy:
Food is a phenomenal social force; a sense of camaraderie and friendship is naturally established as people work towards the wholesome goal of preparing a meal. I see it at every Sprouts’ class; while cooking, our kids get the chance to talk about themselves and their interests, as well as ask questions and reflect on issues surrounding their food. This said, one of my favorite things to do is prepare and share a simple, delicious meal with others. Favorite Foods: I love fresh fruits and vegetables. Pickled, sauteed, boiled, chopped, raw, cooked, seasoned or plain—there is no form that I don’t enjoy. If I had to pick a favorite cuisine, however, I would say anything with a Moroccan Twist. Cinnamon on meat? What a marvelous combination … Other interests:I absolutely love traveling – learning, tasting, and feeling my way through new places, different cultures, and foreign countries. It is an exhilarating experience that titillates every sense. There is no better way to stay grounded (and well-rounded) than to challenging your way of thinking by actually living another’s story. Margot Raoulx, Director of Les Petits Gourmets- Sprouts' sister program in France
Food Philosophy:
When I think of food, I envision my grandmother preparing enormous meals for all my family. My favorite dishes will always be the coq au vin or creme brulee recipes that she taught me when I was little. Because I grew up with cooking and leisurely meals spent with family, I have always associated food with a social, and family-oriented vibe. I see the same social element take form in our Sprouts classes both in the Bay and in our chapter in France. Favorite foods: As a French person and the daughter of charcuterie business, I could never be vegetarian. I really enjoy meat, especially rabbit and steak tartare. I also love fruits, however, especially fruit straight from an orchard! Other interests: I really enjoy meeting new people and discovering new places. Dinner parties are another favorite of mine. Erika Chan, Apprenticeship Director
Food Philosophy:
I grew up in a family that centers almost everything, and I mean everything, around food. I was lucky enough to have both parents always in the kitchen, teaching me how to grill, eat snails, gut a fish, and make Christmas cookies – quite a well-rounded culinary upbringing! I have come to love to cook and eat everything and am especially passionate about baking. I think food is the best way to show someone you care about them, and the best way to be with people you care about. Favorite Foods: I like to call myself a vegetarian who eats meat! While I will pretty much eat anything (and everything), I love raw fruits and veggies, all kinds of ethnic foods, and will never refuse a barbequed steak. Other interests: I also love the outdoors – running, swimming, hiking, and being in the sun! I love to travel and try new things, and also consider grocery shopping at Whole Foods to be one of my hobbies. Sarah Bryant, Hub Cooking Classes Teacher
Sarah’s food education began in her native Seattle, where as a child she can remember the smells of freshly baked baguettes and vibrant flowers while walking through the Pike Place Market; She grew up in a family that loved to cook, and can always remember loving to eat food.
She continued her education at the University of Vermont where she was further inspired by the thriving food communities, local food producers, artisan cheese makers, and creative spirits in that lovely state. After completing an internship with Americas Test Kitchen in Boston she made her way back to the West coast, where she continued to work with community based food organizations in Seattle. She eventually found her way to San Francisco in 2013, where she also works as a cheesmonger for Cowgirl Creamery She is happy to call san Francisco her new home and is passionate about food education, and getting kids excited about cooking. “I believe giving kids the confidence and tools to learn how to cook can lead to a lifelong impact on their relationship with their food, health, and how they share that relationship within their communities.” Outside of teaching Sarah also loves to travel, is an avid skier, and is learning how to cook the cuisine of India. Christy Kovacs, After-School Teacher
Christy Kovacs developed her interest in food education while studying anthropology at UC Berkeley and learning about the intimate relationship that indigenous cultures have with their food sources. She hopes that by teaching kids to cook healthy, sustainable food, we can work towards creating a more conscientious generation of eaters that feel reconnected to the food that nourishes them. After studying holistic cooking at Bauman College, Kovacs teamed up with Small Steps Cooking founder Marirose Piciucco to teach after-school cooking classes, as well as week-long summer camps, to elementary, middle school, and high school students. Kovacs has also been a frequent volunteer cooking instructor for Cooking Matters, a non-profit dedicated to teaching healthy eating habits to low-income families.
Vivian Nisinman, Office Manager and Accountant
Food Philosophy:
I grew up surrounded by the comforting smell of my mother's and grandmother's home cooked Russian meals. From this stems my love for comfort foods that smell like you have been slaving over the stove all day (but it doesn't always have to be so!). I love taking standard recipes and jazzing them up with new flavors, taking the traditional and making it extraordinary, just like my mother and grandmother do. Favorite Foods: I love Russian foods such as borscht and tifteli, but I also love Asian Fusion cuisine. Pad Thai and sushi are recurring cravings, as well as ice cream and cupcakes! And chocolate is a daily occurrence! Other Interests: I have been dancing since the age of 3 and continue to show my love for movement in college! I also love to travel, write poetry, play tennis, and watch movies and play board games with my friends and family. Interns from France!Barthelemy Ghez
Adele de Casenove |
Sprouts Cooking Club
